I’ve been making this for approximately two years, and as of the time of publication, I’ve created it more than six times. Use a sharp serrated knife to cut, cleaning the blade after each few strokes.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 clove garlic, chopped
- 4 shallots, chopped
- 2 small fresh red chili peppers, chopped
- 1 tablespoon chopped lemon grass
- 2 ⅛ cups chicken stock
- 4 cups peeled and diced pumpkin
- 1 ½ cups unsweetened coconut milk
- 1 bunch fresh basil leaves
Instructions
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 19 g |
| Sodium | 405 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
We did not have lemon grass but is was great with some celery and lemon pepper. Also, with le little one in the house we just did not add hot chili peppers.
Easy to make and great taste
Very delish! My kids (8 & 6) loved it! I tweaked it a bit by adding some carrot and celery to the mix. Also added extra garlic and lemongrass. love this version of pumpkin soup. Will definitely make again next year.
Easy and delicious! Some good additions are more garlic, ginger, kiffer lime leaves and peanut butter. If it needs thickening, try puréed chick peas. Great flavour!
Very delicious and easy to make!
This was such a good soup that I have made it several times. It chills well overnight to take for lunch the next day.
Finally a pumpkin soup with taste! Easy and delicious. I used a pumpkin that I had previously roasted in the oven which made it super easy.
absolutely lovely!
Let me start out with saying my boyfriend and i do not like the taste of pumpkin. I made this recipe because i got a free pumpkin at work and didnt want it to go to waste. We both LOVE this soup!! This is absolutely a repeat. The only changes I made was I used vegetable stock instead of chicken stock and doubled up on the seasonings.
Hi i am giving the modifications to this recipe that suggest a little extra lemongrass, ginger, fish sauce and brown sugar a thumbs up. I further added some cilantro early in the cooking, added some anise seed while sautéing onions since Thai basil has a bit of that flavor, and held off on my sweet basil until the very end before serving.
It was delicious! Though doubled the recipe and I made a bunch of changes. I followed the advice of kittenbrain and added 6 cloves (instead of 1) and added about 2 tablespoons of diced ginger and stir fried that in mostly butter (because I had old butter that I needed to use). I didn’t have any lemongrass or chili peppers but I subbed with sriracha sauce to make it spicy. Added a bunch of thai spices and pepper to taste and voila! Awesome creamy soup that I’ll definitely make again.
Delicious. Fresh pumpkin is worth the work. I used a half of a jalapeño instead of red chili pepper.
I just made a few modifications. I added an extra chili pepper, doubled the lemon grass and garlic, and added a 2cm cube of ginger. The pumpkin I used was a fresh one from the store. I roasted it for 40 minutes in the oven and peeled off the skin afterwards. I used homemade turkey stock instead because I had some left over from Thanksgiving. This soup turned out so wonderful. It is my new favourite! My boyfriend gave it 5/5.
This has become my go to pumpkin soup recipe, great all round. After experimentation I use whole lemon grass stalks which I crush ensuring the root end isn’t damaged so it stays together whilst you cook, I fry this with one and a half teaspoons of garlic and two teaspoons of fresh chilli paste and some pre soaked kaffir lime leaves. I brown my onions separately. I also roast the pumpkin prior to adding everything to the pot for a good simmer, I feel the roasting really brings out the pumpkins flavour. Just before serving I stir through around a quarter cup of chopped fresh coriander and four tablespoons of lime juice.
Made this because we got winter squash and lemongrass in our CSA box, and I had no idea what to do with the lemongrass … saw this and almost all the ingredients (including the chilies) were in our box. Kids and husband loved it, very flavorful. I only used half the chilies (I’m a wimp) and a butternut squash, and it worked out beautifully. Will make again as we have butternut squash coming in from our garden as well. 😀
I loved this soup. I used canned curry paste instead of the chilies, lemongrass and garlic. I plan to make it again. It’s still good reheated the next day.
I didn’t have the lemongrass on hand, and I used onion instead of shallot, because that’s what I had. I used pureed pumpkin and the cream of coconut, then shredded cilantro and basil, added a dash of sucanat (brown sugar). EXCELLENT soup. Oh yeah and I didn’t have chilis so I used cayenne and red pepper flakes.
Served at a potluck and universally liked.
I agree with Michelly2’s review – try this recipe as is before messing with the ingredients. The recipe is good as is. After trying it that way, I opted to add twice the amount of lemongrass (paste) and 6 garlic cloves for personal tastes. Anyone who has had authentic, Asian Thai pumpkin soup will enjoy this recipe. If you add chicken, brown sugar, etc, then it is no longer Thai pumpkin soup – just pumpkin soup. Thanks for the recipe, Brigit!!!
Once made, it seemed to be missing something flavor-wise, or perhaps it was just a bit too subtle. So I used other reviewers’ suggestions and added ginger and extra garlic. I also added some peanut butter which I thought was a good addition. I reserved a little of the coconut cream and swirled some of that on top for decoration and sprinkled with crushed peanuts. Tasted good.
Used prepared pumpkin instead of cooking in the chicken broth so to get more of the chicken flavor without thinning the soup, I added 1/2 cup of broth and 1 de-boned chicken thigh an pureed in blender. I subtituted a habanero for red pepper and lemon zest for the lemon grass.